---------- Recipe via Meal-Master (tm) v8.04
       Title: Pomarola (Pummarola)
  Categories: New, Text, Import
       Yield: 4 servings
     2 1/2 c  canned, peeled plum tomatoes
   :          in juice, or 21/2 pounds fr
   :          sweet, mature vineripened
   :          plum tomatoes, peeled,
   :          seeded
         4 TB s extra virgin olive oil
         2 lg cloves garlic, -- bruised
         1 sm red onion, -- finely
   :          chopped
         1 md celery stalk, including
   :          leaves, -- finely chopped
   :       l  small carrot, -- scraped and
   :          finely chopped
         1 TB chopped fresh Italian
   :          parsley
   :       sm handful of chopped fresh
   :          basil
         2 TB tomato paste
   :          Scant 1/2 teaspoon salt, or
   :          to taste
   :          Freshly milled black or
   :          white pepper to taste
   If using canned tomatoes, drain the tomatoes in a
   colander, reserving their juice. Strain the captured
   tomato juice to hold back the seeds. Using your
   fingers, push out excess seeds from each tomato. Chop
   the tomatoes and set aside. If using fresh tomatoes,
   bring a large saucepan threefourths full of water to a
   boil. Slip in the tomatoes and blanch for 30 to 45
   seconds. Drain the tomatoes and immediately plunge
   them into cold water. Using a paring knife, lift off
   the skins and cut out the tough area around the core
   of each tomato. Cut the tomatoes into quarters
   lengthwise and, using your fingers, push out the
   excess seeds. Chop the tomatoes.
   In a saucepan over mediumlow heat, warm 3 tablespoons
   of the olive oil, the garlic, and onion together, and
   saute until the garlic is golden and the onion is
   translucent, 4 to 5 minutes. Then add the celery,
   carrot, parsley, and basil, and saute until the
   vegetables are soft, about 10 minutes. Press down on
   the vegetables with the back of a wooden spoon to
   release their flavors. Add the tomato paste and
   continue to saute for 3 minutes. Then add the tomatoes
   and their juice, cover partially, and simmer gently
   until thickened, about 45 minutes. Remove and discard
   the garlic cloves and season to taste with salt and
   pepper. Remove from the heat and stir in the remaining
   1 tablespoon olive oil. If a smooth sauce is desired,
   allow it to cool somewhat. Position a food mill over a
   clean saucepan and pass the sauce through it, being
   sure to press out as much of the pulp as possible.
   Place over medium heat just long enough for the sauce
   to heat through, about 3 minutes. Remove from the heat
   and stir in the remaining 1 tablespoon olive oil.
   Yield: approximately 2 cups
   Note: This recipe is sufficient for saucing 1 pound of
   Ahead of time note: The sauce can be made 4 to 5 days
   in advance of using and stored tightly covered in the
   refrigerator, or it can be frozen for up to 3 months.
   Whether storing it in the refrigerator or freezer,
   leave out the remaining 1 tablespoon olive oil. Stir
   it into the sauce after reheating.
   Recipe By     :CHEF DU JOUR SHOW #DJ9212
                                         Date: Mon, 28
   Oct 1996 08:56:25 -0500